It ought to be easy, but.....Royal????

Discussion in 'Professional Pastry Chefs' started by foodnfoto, Dec 21, 2011.

  1. foodnfoto

    foodnfoto

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    Ok- All I want is a simple ratio to make royal icing using 1 pound of confectioner's sugar, powdered egg whites and water.

    I make too much of it this time of year to fuss around with sifting and measuring stupid cups of 10x. 

    Can anyone give me a simple recipe for using 1 pound of confectioners' sugar that I can sift along with TK amount of dry egg whites, then add water and beat?
     
  2. petemccracken

    petemccracken

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